introduction to foodborne pathogens 1120

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INTRODUCTION TO FOODBORNE PATHOGENS

1120

Steven C Seideman, PhDSteven C Seideman, PhD

Extension Food Processing SpecialistExtension Food Processing Specialist

Cooperative Extension ServiceCooperative Extension Service

University of ArkansasUniversity of Arkansas

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OBJECTIVES

Discuss importance of foodborne Discuss importance of foodborne pathogens.pathogens.

Discuss the classes of foodborne pathogens.Discuss the classes of foodborne pathogens. Discuss methods of controlling foodborne Discuss methods of controlling foodborne

pathogens.pathogens.

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Basic Microbiology

Microbiology is the study of small ( micro), Microbiology is the study of small ( micro), biological organisms, hence the word biological organisms, hence the word “MicroBiology”“MicroBiology”

This module is extremely basic and is not intended This module is extremely basic and is not intended to make the reader an expert but will make one to make the reader an expert but will make one aware of the subject.aware of the subject.

This module only discusses foodborne pathogens. This module only discusses foodborne pathogens. Spoilage bacteria are discussed elsewhere in the Spoilage bacteria are discussed elsewhere in the series. series.

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Photo courtesy USDA

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OUR FOOD SUPPLY

Although it may appear from the following Although it may appear from the following information that there are numerous information that there are numerous microorganisms that may be in foods, in actuality, microorganisms that may be in foods, in actuality, our food supply is safer than any other country in our food supply is safer than any other country in the world and safer than any other time in the the world and safer than any other time in the history of mankind.history of mankind.

The number of cases of foodborne illnesses caused The number of cases of foodborne illnesses caused by pathogens can be drastically reduced through by pathogens can be drastically reduced through the use of certain food handling practices.the use of certain food handling practices.

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Photo courtesy of USDA

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IMPORTANCE

The estimated illnesses from foodborne pathogens The estimated illnesses from foodborne pathogens is range from 6 million to 81 million people per is range from 6 million to 81 million people per year. Keep in mind that there are about 286 year. Keep in mind that there are about 286 million people in the U.S.million people in the U.S.

The estimated annual medical costs, productivity The estimated annual medical costs, productivity losses and costs of premature deaths due to the 5 losses and costs of premature deaths due to the 5 major foodborne illnesses is estimated at $6.9 major foodborne illnesses is estimated at $6.9 billion (Crutchfield & Roberts, 2000).billion (Crutchfield & Roberts, 2000).

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Pathogen Illnesses per Year

Bacteria = 4,420,000Bacteria = 4,420,000 Parasites = 1,270,658Parasites = 1,270,658 Viral = 9,278,500Viral = 9,278,500

The total number of illnesses from foodborne The total number of illnesses from foodborne pathogens per year range from 6 to 81 million. It pathogens per year range from 6 to 81 million. It is hard to get an accurate number since most cases is hard to get an accurate number since most cases are not reported and many are never diagnosed.are not reported and many are never diagnosed.

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IMPORTANCE

The CDC estimates that 78% of pathogen The CDC estimates that 78% of pathogen outbreaks occur as a result of poor food outbreaks occur as a result of poor food handling practices in commercial and handling practices in commercial and institutional establishments while only 22% institutional establishments while only 22% occur due to food handling practices in occur due to food handling practices in private residences. (Olsen et al 2000).private residences. (Olsen et al 2000).

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CLASSES OF PATHOGENS

BacteriaBacteria MoldsMolds YeastYeast ParasitesParasites VirusesViruses Mad Cow Mad Cow

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Most Common Bacterial Pathogens

Bacteria #cases per yearCampylobacter spp 1,963,200Salmonella 1,257,125Clostridium perfringens 248,000Staphylococcus 185,000E Coli (non-0157H7) 120,000Shigella 89,800Yersinia enterocolitica 86,400Streptococcus 51,000

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Most Common Bacterial Pathogens-Continued

Bacteria #cases per year

E. Coli 0157;H7 62,475

Bacillus cereus 27,000

Vibrio spp 4,000

Listeria monocytogenes 2,500

Clostridium botulinum 58

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Most Common Parasitic Pathogens

Parasite #cases/year

Giardia lamblia 200,000

Toxoplasma gondi 112,000

Cryptosporidium parvum 30,000

Cyclospora cayetanensis 14,637

Trichinella spiralis 52

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Most Common Foodborne Viruses

Virus #cases per year

Norwalk-like viruses 9,200,000

Rotovirus 39,000

Astrovirus 39,000

Hepatitis A 4,150

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The Percentage of Deaths from Foodborne Pathogens

PathogenPathogen

BacteriaBacteria

ParasitesParasites

VirusesViruses

% Deaths% Deaths

72%72%

21%21%

7%7%

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The 5 Specific Pathogens that Account for 98% of Estimated

Deaths PathogenPathogen

SalmonellaSalmonella

ListeriaListeria

ToxoplasmaToxoplasma

Norwalk-like virusesNorwalk-like viruses

CampylobacterCampylobacter

E.Coli 0157;H7E.Coli 0157;H7

% Deaths% Deaths

31%31%

28%28%

21%21%

7%7%

5%5%

3%3%

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UPDATE

After looking at the numbers, it would appear that After looking at the numbers, it would appear that viruses are a major problem but one has to remember viruses are a major problem but one has to remember that it is very hard to get an accurately identified that it is very hard to get an accurately identified source when working with viruses. Many viruses source when working with viruses. Many viruses cannot live outside a host animal and are hard to cannot live outside a host animal and are hard to count. In addition, the vast majority of cases are due count. In addition, the vast majority of cases are due to Norwalk-like viruses.to Norwalk-like viruses.

Parasites do not represent a major category of Parasites do not represent a major category of foodborne illness.foodborne illness.

Bacteria are the single largest concern for food Bacteria are the single largest concern for food processors.processors.

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Bacteria

Bacteria are single celled organisms which Bacteria are single celled organisms which takes nutrients through its cell wall.takes nutrients through its cell wall.

Bacteria are responsible by the vast Bacteria are responsible by the vast majority of foodborne illnesses.majority of foodborne illnesses.

Bacteria can be divided into 3 types;Bacteria can be divided into 3 types; *Harmful or pathogenic. *Harmful or pathogenic. *Beneficial*Beneficial *Spoilage*Spoilage

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Bacteria

Bacteria grow and reproduce logarithmicallyBacteria grow and reproduce logarithmically Under the right conditions, bacteria can reproduce Under the right conditions, bacteria can reproduce

very rapidly.very rapidly. Bacteria can be killed by high temperatures.Bacteria can be killed by high temperatures. Bacteria grow slower at low temperatures.Bacteria grow slower at low temperatures. Bacteria can survive freezing.Bacteria can survive freezing. Some bacteria are spore-formers and are very Some bacteria are spore-formers and are very

resistant to conditions that kill most bacteria (e.g resistant to conditions that kill most bacteria (e.g heat, drying, chemicals)heat, drying, chemicals)

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CONDITIONS AFFECTING BACTERIAL GROWTH

There are 6 conditions affecting bacterial growth and There are 6 conditions affecting bacterial growth and can be remembered by the anagram can be remembered by the anagram

FAT TOM. *Food *Food

*Acidity*Acidity * Time* Time *Temperature*Temperature *Oxygen*Oxygen * Moisture* Moisture

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Conditions Affecting Bacterial Growth

FOOD

* Bacteria need food to reproduce.* Bacteria need food to reproduce.

*High protein foods and moist starchy foods *High protein foods and moist starchy foods

promote bacterial growth but any food can promote bacterial growth but any food can

be potentially risky is not handled properly.be potentially risky is not handled properly.

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ACIDITY pH-measure of acidity or alkalinity. (pH =7 is pH-measure of acidity or alkalinity. (pH =7 is

neutral; 1=acid; 14=basic).neutral; 1=acid; 14=basic). Most bacteria prefer a pH of 5.5-7.5.Most bacteria prefer a pH of 5.5-7.5. Most bacteria will not grow at a pH of 4.6 or less Most bacteria will not grow at a pH of 4.6 or less

(acid). This is why fermented foods such as (acid). This is why fermented foods such as sauerkraut (fermented cabbage) and fermented sauerkraut (fermented cabbage) and fermented sausages were historically used in Europe.sausages were historically used in Europe.

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pH RANGES OF BACTERIA

BacteriaBacteria

MoldsMolds

YeastsYeasts


Clostridium BotulinumClostridium Botulinum

Clostridium perfringensClostridium perfringens

Listeria monocytogenesListeria monocytogenes


pH RangepH Range

0.5-110.5-11

1.5-8.51.5-8.5

4.5-9.54.5-9.5

4.8-8.34.8-8.3

5.0-8.55.0-8.5

4.3-9.64.3-9.6

5.0-9.05.0-9.0

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pH RANGES FOR FOODS FoodFood MeatMeat ChickenChicken FishFish FruitFruit ApplesApples GrapesGrapes VegetablesVegetables CarrotCarrot CornCorn DairyDairy MilkMilk CheeseCheese

pH RangepH Range5.1-6.25.1-6.26.2-6.46.2-6.46.6-6.86.6-6.82.9-4.72.9-4.7 2.9-3.32.9-3.3 3.4-4.53.4-4.54.8-6.04.8-6.0 4.9-5.24.9-5.2 7.37.3

6.5-6.66.5-6.6 4.9-5.94.9-5.9

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TemperatureTemperature

Bacteria proliferation can be controlled by Bacteria proliferation can be controlled by

both heat and cold.both heat and cold. Bacteria generally do not grow at freezer Bacteria generally do not grow at freezer

temperatures but they can survive.temperatures but they can survive. Use of refrigeration temperatures (30-45F) Use of refrigeration temperatures (30-45F)

slows down the rate of bacterial slows down the rate of bacterial

proliferation. The colder the better.proliferation. The colder the better.

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BACTERIAL THERMOMETER Degrees FDegrees F 250250 212212 160160 148148 137137 140-40140-40 9090 7070 6060 4040 3232 2828 14 14

Bacterial ActionBacterial ActionResistant spores killedResistant spores killedBoiling point of waterBoiling point of waterResistant Salmonella killResistant Salmonella killVegetative cells killedVegetative cells killedTrichina killedTrichina killedDANGER ZONEDANGER ZONEBacteria double-20 minBacteria double-20 minBacteria double-1 hourBacteria double-1 hourBacteria double-2 hoursBacteria double-2 hoursBacteria double –6 hoursBacteria double –6 hoursBacteria double-20 hoursBacteria double-20 hoursBacteria double –60 hoursBacteria double –60 hoursLower limit for bacteriaLower limit for bacteria

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The Use of Heat

There are two important words to define;There are two important words to define; **PasteurizationPasteurization refers to the cooking of food refers to the cooking of food

where only a certain number of bacteria are where only a certain number of bacteria are killed. Pasteurization does not render the killed. Pasteurization does not render the product sterile.product sterile.

**SterilizationSterilization refers to the total destruction refers to the total destruction of all living organisms and is only used in of all living organisms and is only used in canned shelf- stable items.canned shelf- stable items.

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The Use of Heat

Clostridium botulinum is a bacteria that can form Clostridium botulinum is a bacteria that can form spores that are very resistant to heat. It produces a spores that are very resistant to heat. It produces a toxin that causes paralysis and is often fatal. It toxin that causes paralysis and is often fatal. It grows well in an anaerobic (no oxygen), warm grows well in an anaerobic (no oxygen), warm (60-115F) environment.(60-115F) environment.

Unless a food goes through the canning procedure Unless a food goes through the canning procedure (cook in a retort or pressure device of 240-250F (cook in a retort or pressure device of 240-250F for several hours) it is assumed to have for several hours) it is assumed to have Clostridium spores are present . Clostridium spores are present .

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The Use of Heat

Remember that Clostridium grow best at 60-115F Remember that Clostridium grow best at 60-115F so you must cool all foods fast after heating. It is so you must cool all foods fast after heating. It is recommended to chill foods down from 140F to recommended to chill foods down from 140F to 40F within 4 hours.40F within 4 hours.

Remember to assume that all foods except shelf-Remember to assume that all foods except shelf-stable canned foods and high acid foods contain stable canned foods and high acid foods contain Clostridium spores and treat them with the proper Clostridium spores and treat them with the proper precautions.precautions.

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TIME Under optimal conditions, some bacteria can Under optimal conditions, some bacteria can

double every 20 minutes.double every 20 minutes. The colder the storage temperature, the longer the The colder the storage temperature, the longer the

potential shelflife.potential shelflife. Potentially hazardous foods should not remain in Potentially hazardous foods should not remain in

the danger zone (140-40F) for more than 4 hours the danger zone (140-40F) for more than 4 hours during the entire food handling process.during the entire food handling process.

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Oxygen Some bacteria require oxygen to grow Some bacteria require oxygen to grow

(aerobic).(aerobic). Some bacteria will only grow in the absence Some bacteria will only grow in the absence

of oxygen (anaerobic).of oxygen (anaerobic). Some bacteria can grow either with or Some bacteria can grow either with or

without oxygen (facultative). Most without oxygen (facultative). Most pathogenic bacteria are in this category.pathogenic bacteria are in this category.

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Conditions Effecting Bacterial Growth

Moisture The amount of water available in food for chemical The amount of water available in food for chemical

reactions and microbial growth is called water reactions and microbial growth is called water activity (Aw).activity (Aw).

Water activity is measured from 0 (totally dry) to 1.0 Water activity is measured from 0 (totally dry) to 1.0 (pure water).(pure water).

Disease-causing bacteria can only grow in foods that Disease-causing bacteria can only grow in foods that have a water activity higher than 0.91.have a water activity higher than 0.91.

The water activity available in foods can be reduced The water activity available in foods can be reduced by freezing, dehydration or adding salt or sugar.by freezing, dehydration or adding salt or sugar.

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WATER ACTIVITY OF SOME FOODS

Aw/ MicroorganismAw/ Microorganism1.0-0.95 Bacteria1.0-0.95 Bacteria

0.95-0.91 Bacteria0.95-0.91 Bacteria

0.91-0.87 Yeasts0.91-0.87 Yeasts

0.87-0.80 Molds0.87-0.80 Molds

0.30-0.20 No microorganisms 0.30-0.20 No microorganisms

proliferateproliferate

FoodsFoods

Meat, fish, sausage, milkMeat, fish, sausage, milk

Cheese, cured meat (ham), fruit Cheese, cured meat (ham), fruit juice concjuice conc

Fermented sausages (salami), dry Fermented sausages (salami), dry cheeses, margarinecheeses, margarine

Juice conc, syrups, flour, fruit Juice conc, syrups, flour, fruit cakes, honey, jellies, preservescakes, honey, jellies, preserves

Cookies, crackers, bread crustsCookies, crackers, bread crusts

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Potentially Hazardous Foods (PHF)

Defined as a food that is natural or synthetic Defined as a food that is natural or synthetic and that requires temperature control and that requires temperature control because it is in a form capable of supporting because it is in a form capable of supporting rapid microbial growth.rapid microbial growth.

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Potentially Hazardous Foods

Are most often responsible for outbreaks of Are most often responsible for outbreaks of foodborne illnessfoodborne illness

Includes foods with high protein content such as Includes foods with high protein content such as meat, poultry, fish and dairy products.meat, poultry, fish and dairy products.

Includes some low-protein foods, moist starchy Includes some low-protein foods, moist starchy foods as well as cooked rice, coleslaw, garlic in foods as well as cooked rice, coleslaw, garlic in oil, and sliced watermelon.oil, and sliced watermelon.

PHF’s generally have near-neutral pH levels (5.0 PHF’s generally have near-neutral pH levels (5.0 or higher) and a high moisture content or higher) and a high moisture content

(water activity higher than 0.91).(water activity higher than 0.91).

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Potentially Hazardous Foods

Meat & Meat productsMeat & Meat products PoultryPoultry FishFish ShellfishShellfish Raw eggsRaw eggs MilkMilk Dairy productsDairy products

Garlic-in-oil mixturesGarlic-in-oil mixtures GraviesGravies Creamed soupsCreamed soups Custards/PuddingsCustards/Puddings Protein saladsProtein salads Sauces (esp cream Sauces (esp cream

sauces)sauces) Cream-filled baked Cream-filled baked

goods.goods.

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PATHOGENS OF INTEREST

Salmonella sppSalmonella spp Shigella sppShigella spp Clostridium Clostridium

perfringensperfringens Staphylococcus Staphylococcus

aureusaureus Campylobacter jejuniCampylobacter jejuni Bacillus cereusBacillus cereus

Listeria Listeria monocytogenesmonocytogenes

Clostridium botulinumClostridium botulinum Eschericha coli Eschericha coli

0157:H70157:H7 Vibrio Vibrio

parahaemolyticus and parahaemolyticus and vulnificusvulnificus

Yersinia enterocoliticaYersinia enterocolitica

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80-90% of Foodborne Illnesses from Bacteria come from just 4

Bacteria

CampylobacterCampylobacter SalmonellaSalmonella Clostridium perfringensClostridium perfringens Staphylococcus aureusStaphylococcus aureus

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OTHER PATHOGENS

DISEASE DISEASE PATHOGENPATHOGEN

Anthrax Bacillus anthraxAnthrax Bacillus anthrax

Diphtheria Corynebacterium diphtheriaeDiphtheria Corynebacterium diphtheriae

Tuberculosis Microbacterium tuberculosisTuberculosis Microbacterium tuberculosis

Scarlet/Rheumatic fever- Streptococcus pyogenesScarlet/Rheumatic fever- Streptococcus pyogenes

Cholera Vibrio choleraeCholera Vibrio cholerae

Gonorrhea Neisseria gonorrheaGonorrhea Neisseria gonorrhea

Plaque Yersinia pestisPlaque Yersinia pestis

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FOODBORNE DISEASES

Defined as a disease that is carried or Defined as a disease that is carried or transmitted to humans by food.transmitted to humans by food.

The 3 types of foodborne diseases are:The 3 types of foodborne diseases are:

*Foodborne infection*Foodborne infection

*Foodborne intoxication or poisoning*Foodborne intoxication or poisoning

*Foodborne toxico-infection.*Foodborne toxico-infection.

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Foodborne Infection

Foodborne infection results from eating Foodborne infection results from eating food containing living harmful food containing living harmful microorganisms. The microorganisms microorganisms. The microorganisms multiply in the body, invades and penetrates multiply in the body, invades and penetrates the intestinal walls causing illness.the intestinal walls causing illness.

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FoodBorne Infections

SalmonellaSalmonella Listeria monocytogenesListeria monocytogenes Campylobacter jejuniCampylobacter jejuni Yersinia enterocoliticaYersinia enterocolitica

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Foodborne Intoxication

Foodborne intoxication or food poisoning Foodborne intoxication or food poisoning resulting from eating food containing toxins resulting from eating food containing toxins or poisons produced by microorganisms or poisons produced by microorganisms that may not be present anymore. Examples that may not be present anymore. Examples include;include;

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FoodBorne Intoxication

Staphylococcus aureusStaphylococcus aureus Bacillus cereusBacillus cereus Clostridium botulinumClostridium botulinum

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Foodborne Toxico-Mediated Infection

Foodborne toxico-mediated infection results Foodborne toxico-mediated infection results from eating a food containing a large from eating a food containing a large amount of disease-causing microorganisms, amount of disease-causing microorganisms, which grow in the intestines and produce which grow in the intestines and produce toxins.toxins.

Clostridium perfringens, Bacillus cereus, E. Clostridium perfringens, Bacillus cereus, E. Coli 0157;H7 and Shigella are examples.Coli 0157;H7 and Shigella are examples.

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Let’s now go through some of the more common bacterial

pathogens in food

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SALMONELLOSIS

Caused by the bacteria Salmonella.Caused by the bacteria Salmonella. Salmonella is non-spore forming, is facultative Salmonella is non-spore forming, is facultative

and some strains can grow at pH range below 4.5.and some strains can grow at pH range below 4.5. Causes a foodborne infection.Causes a foodborne infection. Symptoms include abdominal cramps, headache, Symptoms include abdominal cramps, headache,

nausea, fever, diarrhea and sometimes vomiting. nausea, fever, diarrhea and sometimes vomiting. May cause severe dehydration in infants and May cause severe dehydration in infants and

elderly.elderly.

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Salmonella Enteriditis


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Salmonellosis

Sources of contamination include water, soil, insects, Sources of contamination include water, soil, insects, domestic and wild animals and the human intestinal tract.domestic and wild animals and the human intestinal tract.

Foods that have been associated with Salmonella Foods that have been associated with Salmonella contamination include;contamination include;

*High protein foods (meat, poultry, fish and *High protein foods (meat, poultry, fish and milk).milk). *Egg and egg products such as custards, *Egg and egg products such as custards, sauces and pastry creams.sauces and pastry creams. *Raw produce that has been contaminated *Raw produce that has been contaminated by fecal matter.by fecal matter.

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Salmonellosis Preventative measures include;Preventative measures include; *Avoid cross contamination*Avoid cross contamination *Refrigerate foods properly*Refrigerate foods properly *Thoroughly cook all foods to minimum *Thoroughly cook all foods to minimum internal temperatures.internal temperatures. *Properly cool meat and egg products after *Properly cool meat and egg products after cooking.cooking. *Ensure that employees avoid *Ensure that employees avoid contaminating food and food-contact contaminating food and food-contact surfaces by practicing good personal surfaces by practicing good personal hygiene.hygiene.

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Salmonella Typhi


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SHIGELLOSIS

Shigella do not produce spores, are facultative and Shigella do not produce spores, are facultative and some strains produce shiga toxin.some strains produce shiga toxin.

Shigellosis is a toxin-mediated infection.Shigellosis is a toxin-mediated infection. Symptoms include diarrhea (may be bloody), Symptoms include diarrhea (may be bloody),

abdominal pain, fever, nausea, cramps, vomiting, abdominal pain, fever, nausea, cramps, vomiting, chills, fatigue and dehydration.chills, fatigue and dehydration.

Infant day-care centers are a common sourceInfant day-care centers are a common source

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Shigellosis

Preventative measures include;Preventative measures include;

*Avoid cross contamination*Avoid cross contamination

*Ensure food handlers use good personal *Ensure food handlers use good personal

hygienehygiene

*Use approved water source.*Use approved water source.

*Control flies*Control flies

*Cool foods rapidly.*Cool foods rapidly.

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LISTERIOSIS

Listeria monocytogenes does not form spores, is Listeria monocytogenes does not form spores, is facultative, resists freezing, drying and heat and facultative, resists freezing, drying and heat and can grow at refrigeration temperatures.can grow at refrigeration temperatures.

Is considered a foodborne infection.Is considered a foodborne infection. Symptoms include nausea, vomiting, diarrhea, Symptoms include nausea, vomiting, diarrhea,

headache, persistent fever, chills, backache, headache, persistent fever, chills, backache, meningitis, encephalitis and septicemia.meningitis, encephalitis and septicemia.

Most often affects infants, pregnant women and Most often affects infants, pregnant women and their fetuses, immune-compromised and organ their fetuses, immune-compromised and organ transplant patients..transplant patients..

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Listeria Monocytogenes


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LISTERIOSIS

Foods associated with Listeria include;Foods associated with Listeria include;

*Unpasteurized milk and milk *Unpasteurized milk and milk

products.products.

*Raw vegetables*Raw vegetables

*Poultry, meat, seafood*Poultry, meat, seafood

*Prepared and ready to eat foods*Prepared and ready to eat foods

*Pregnant women should avoid in-store sliced *Pregnant women should avoid in-store sliced

deli meats, soft cheeses and smoked salmon.deli meats, soft cheeses and smoked salmon.

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LISTERIOSIS


*Use only pasteurized milk and dairy *Use only pasteurized milk and dairy

products.products.

*Cook foods to proper internal *Cook foods to proper internal

temperatures.temperatures.

*Avoid cross contamination.*Avoid cross contamination.

*Clean and sanitize food contact surfaces.*Clean and sanitize food contact surfaces.

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CLOSTRIDIUM PERFRINGENS

Clostridium perfringens form spores and is Clostridium perfringens form spores and is anaerobic.anaerobic.

Causes a toxin-mediated infection.Causes a toxin-mediated infection. Symptoms include abdominal pain, diarrhea, Symptoms include abdominal pain, diarrhea,

nausea, dehydration (fever, headache and nausea, dehydration (fever, headache and vomiting are usually absent).vomiting are usually absent).

Sources of contamination include human and Sources of contamination include human and animal intestinal tracts and soil (especially animal intestinal tracts and soil (especially contaminated with feces)contaminated with feces)

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Clostridium Perfringens

Foods associated with contamination Foods associated with contamination include meat, meat products, poultry, stew, include meat, meat products, poultry, stew, gravy and beans that have been improperly gravy and beans that have been improperly cooked.cooked.

The most common preventive methods The most common preventive methods include the control of time and temperature include the control of time and temperature of cooking and cooling, reheating cooked of cooking and cooling, reheating cooked foods and adequate refrigeration.foods and adequate refrigeration.

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Staphylococcal Food Poisoning

Staphylococcus aureas does not form spores, is Staphylococcus aureas does not form spores, is facultative and is very heat sensitive.facultative and is very heat sensitive.

Causes a foodborne intoxication or poisoning.Causes a foodborne intoxication or poisoning. Symptoms include nausea, vomiting, abdominal Symptoms include nausea, vomiting, abdominal

cramps, and diarrhea.cramps, and diarrhea. Sources of contamination include skin, hair, nose, Sources of contamination include skin, hair, nose,

throat, infected sores (boils & whiteheads) and throat, infected sores (boils & whiteheads) and animals.animals.

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Staphylococcal Food Poisoning

Foods associated with contamination include Foods associated with contamination include meat, poultry, egg products, milk and dairy meat, poultry, egg products, milk and dairy products, potato salad, custards and salad products, potato salad, custards and salad dressings.dressings.

Preventative measures include;Preventative measures include; *Properly cook all foods.*Properly cook all foods. *Practice good personal hygiene*Practice good personal hygiene *Properly refrigerate all foods.*Properly refrigerate all foods. *Rapidly cool prepared foods.*Rapidly cool prepared foods.

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BACILLUS CEREUS

Bacillus cereus forms spores and is facultative.Bacillus cereus forms spores and is facultative. It causes both toxin-mediated infections (causing It causes both toxin-mediated infections (causing

diarrhea) and intoxication (causing vomiting).diarrhea) and intoxication (causing vomiting). Symptoms;Symptoms;

*Infection-watery diarrhea, abdominal *Infection-watery diarrhea, abdominal

cramps, pain, nausea.cramps, pain, nausea.

*Intoxication-nausea and vomiting; *Intoxication-nausea and vomiting;

sometimes abdominal cramps and diarrhea.sometimes abdominal cramps and diarrhea.

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Bacillus Cereus

Sources of contamination include soil and dust, Sources of contamination include soil and dust, cereal crops, skin infection (whiteheads on skin).cereal crops, skin infection (whiteheads on skin).

Cooking kills the vegetative cells but can cause Cooking kills the vegetative cells but can cause spores to germinate, making reheated foods a spores to germinate, making reheated foods a problem.problem.

Foods involved;Foods involved; *Infection-meat, milk, vegetables, fish.*Infection-meat, milk, vegetables, fish. *Intoxication-rice products, starchy foods, *Intoxication-rice products, starchy foods, sauces, puddings, soups.sauces, puddings, soups.

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Bacillus Cereus

Preventative methods include;Preventative methods include;

*Careful time and temperature control*Careful time and temperature control

*Quick chilling methods to cool foods.*Quick chilling methods to cool foods.

*Adequate cooking of foods.*Adequate cooking of foods.

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BOTULISM

Clostridium botulinum forms spores and is Clostridium botulinum forms spores and is anaerobic.anaerobic.

Causes food intoxication or poisoning.Causes food intoxication or poisoning. Symptoms include vomiting and constipation or Symptoms include vomiting and constipation or

diarrhea initially with progressive fatigue, diarrhea initially with progressive fatigue, weakness, vertigo, blurred or double vision, weakness, vertigo, blurred or double vision, breathing paralysis, dry mouth eventually leading breathing paralysis, dry mouth eventually leading to paralysis and death.to paralysis and death.

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Botulism

Has been found in almost all foods but initially Has been found in almost all foods but initially coming from soil and water.coming from soil and water.

Preventative methods include;Preventative methods include; *Treat all foods as if present.*Treat all foods as if present. *Keep cold foods cold.*Keep cold foods cold. *Be careful of home canned foods.*Be careful of home canned foods. *Use time/temperature control of large, *Use time/temperature control of large, bulky foods.bulky foods. *Rapidly cool leftovers.*Rapidly cool leftovers.

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CAMPYLOBACTERIOSIS

Campylobacter jejuni does not form spores.Campylobacter jejuni does not form spores. Causes a foodborne infection.Causes a foodborne infection. Symptoms include bloody diarrhea, fever, Symptoms include bloody diarrhea, fever,

nausea, vomiting, abdominal pain, headache nausea, vomiting, abdominal pain, headache and muscle pain.and muscle pain.

Sources of contamination include domestic Sources of contamination include domestic and wild animals.and wild animals.

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Campylobacter Fetus


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Campylobacteriosis

Foods associated with contamination include Foods associated with contamination include unpasteurized milk and dairy products, raw poultry unpasteurized milk and dairy products, raw poultry and non-chlorinated or fecal-contaminated water.and non-chlorinated or fecal-contaminated water.

Preventative methods include;Preventative methods include; *Thoroughly cook food to minimum safe internal *Thoroughly cook food to minimum safe internal temperatures.temperatures. *Use only pasteurized milk and dairy products.*Use only pasteurized milk and dairy products. *Use approved water source*Use approved water source *Avoid cross-contamination.*Avoid cross-contamination.

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Escherichia Coli 0157:H7

E. Coli does not form spores, is facultative and has E. Coli does not form spores, is facultative and has survived freezing and low pH (below pH 4.0). Can survived freezing and low pH (below pH 4.0). Can grow at refrigeration temperatures.grow at refrigeration temperatures.

Causes a toxin-mediated infection.Causes a toxin-mediated infection. Symptoms include diarrhea (may become bloody), Symptoms include diarrhea (may become bloody),

severe abdominal cramps, kidney failure and severe abdominal cramps, kidney failure and possibly death.possibly death.

Source of contamination is from the GI tract of Source of contamination is from the GI tract of animals and humans.animals and humans.

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E.Coli 0157:H7

Food associated include:Food associated include:

*Raw or undercooked meat and *Raw or undercooked meat and

poultry.poultry.

*Unpasteurized milk and dairy *Unpasteurized milk and dairy

products and fruit juices.products and fruit juices.

*Vegetables from manure fertilized fields.*Vegetables from manure fertilized fields.

*Non-chlorinated water.*Non-chlorinated water.

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E. Coli 0157:H7

Preventative methods include:Preventative methods include:

*Thoroughly cook all foods to safe *Thoroughly cook all foods to safe

temperatures.temperatures.

*Beware of unpasteurized dairy *Beware of unpasteurized dairy

products and fruit juices.products and fruit juices.

*Use approved water sources.*Use approved water sources.

*Avoid cross-contamination.*Avoid cross-contamination.

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VIBRIO Spp

Vibrio parahaemolyticus and Vibrio Vibrio parahaemolyticus and Vibrio vulnificus do not form spores; More vulnificus do not form spores; More common in warmer months.common in warmer months.

Results in foodborne infection.Results in foodborne infection. Symptoms include diarrhea, abdominal Symptoms include diarrhea, abdominal

cramps, nausea, vomiting, headache and cramps, nausea, vomiting, headache and sometimes death in immuno-compromised sometimes death in immuno-compromised individuals.individuals.

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Vibrio Spp

Most commonly found in oysters and Most commonly found in oysters and shellfish from the Gulf of Mexico.shellfish from the Gulf of Mexico.

Foods involved are raw or partially cooked Foods involved are raw or partially cooked oysters and shellfish.oysters and shellfish.

Preventative measures include;Preventative measures include; *Avoid eating raw or undercooked seafood.*Avoid eating raw or undercooked seafood. *Avoid cross-contamination.*Avoid cross-contamination. *Keep all seafood frozen until ready to eat.*Keep all seafood frozen until ready to eat.

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YERSINIOSIS

Yersinia enterocolitica does not form spores, is Yersinia enterocolitica does not form spores, is facultative, can survive at a pH below 4.5 and can facultative, can survive at a pH below 4.5 and can grow at refrigeration temperatures.grow at refrigeration temperatures.

Causes a foodborne infection usually in young Causes a foodborne infection usually in young people ( 10-12 years old).people ( 10-12 years old).

Symptoms include fever and severe abdominal Symptoms include fever and severe abdominal pain (mimics appendicitis). Possibly diarrhea, pain (mimics appendicitis). Possibly diarrhea, headache, sore throat or vomiting.headache, sore throat or vomiting.

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Yersiniosis

Source is soil, water, domestic and wild Source is soil, water, domestic and wild animals, rodents.animals, rodents.

Foods most commonly involved include Foods most commonly involved include meats, oysters and fish, unpasteurized milk meats, oysters and fish, unpasteurized milk and dairy products and non-chlorinated and dairy products and non-chlorinated water.water.

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Yersiniosis


*Thoroughly cook foods to minimum *Thoroughly cook foods to minimum

safe internal temperaturessafe internal temperatures

*Avoid cross-contamination.*Avoid cross-contamination.


80

FUNGI

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Fungi

Fungi are larger than bacteria.Fungi are larger than bacteria. Prefer foods that are high in sugar or starch.Prefer foods that are high in sugar or starch. Are spoilage organisms that cause food to Are spoilage organisms that cause food to

deteriorate.deteriorate. May produce toxic chemicals called May produce toxic chemicals called

mycotoxins.mycotoxins. Examples are molds and yeasts.Examples are molds and yeasts.

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MOLD

Many molds are beneficialMany molds are beneficial

*Important to medicine (i.e. penicillin).*Important to medicine (i.e. penicillin).

*Important in food production (i.e. *Important in food production (i.e.

cheese-making).cheese-making).

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MOLD

Can withstand extreme conditions;Can withstand extreme conditions; *Molds prefer warmer temperatures but *Molds prefer warmer temperatures but can survive and grow at cooler can survive and grow at cooler temperatures.temperatures. *Molds have the ability to tolerate salt, *Molds have the ability to tolerate salt, sugar and acids.sugar and acids. *Some molds produce poisons called *Some molds produce poisons called mycotoxins which can cause cancer such as liver mycotoxins which can cause cancer such as liver cancer and other illnesses.cancer and other illnesses.

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MYCOTOXINS

Symptoms of aflatoxicosis include acute on-set Symptoms of aflatoxicosis include acute on-set hemorrhage and fluid buildup.hemorrhage and fluid buildup.

Common sources of mycotoxins include moldy Common sources of mycotoxins include moldy grain, corn, peanuts, pecans, walnuts and milk.grain, corn, peanuts, pecans, walnuts and milk.

Preventive methods include;Preventive methods include; *Keep food covered to prevent exposure to *Keep food covered to prevent exposure to mold spores.mold spores. *Purchase food from a reputable supplier.*Purchase food from a reputable supplier. *Keep grain and nuts dry.*Keep grain and nuts dry.

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YEASTS

Spoils the quality of foods. Not usually a food Spoils the quality of foods. Not usually a food safety hazard.safety hazard.

Requires carbohydrates and moisture to survive.Requires carbohydrates and moisture to survive. Serves as an agent in fermentation and leavening. Serves as an agent in fermentation and leavening.

You can see the bubbles and smell/taste alcoholic You can see the bubbles and smell/taste alcoholic characteristics.characteristics.

Can detract from the flavor of some foods.Can detract from the flavor of some foods. Easily killed by heating to 136F for 15 minutes.Easily killed by heating to 136F for 15 minutes.

86

PARASITES

87

PARASITES

Parasites are tiny organisms that require a living Parasites are tiny organisms that require a living host for growth and nourishment. The most host for growth and nourishment. The most common includecommon include

Trichinella spiralis.Trichinella spiralis. AnisakisAnisakis Giardia duodenalisGiardia duodenalis Cryptosporidium pavumCryptosporidium pavum Toxoplasma gondiiToxoplasma gondii Cyclospora cayentanensisCyclospora cayentanensis

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TRICHINOSIS

Caused by the parasite Trichinella spiralis, a Caused by the parasite Trichinella spiralis, a roundworm that burrows into the muscle of the roundworm that burrows into the muscle of the host and causes infection.host and causes infection.

Early symptoms include nausea, diarrhea, Early symptoms include nausea, diarrhea, abdominal pain, occasional vomiting, swelling abdominal pain, occasional vomiting, swelling around the eyes and fever.around the eyes and fever.

Later symptoms include muscle soreness, thirst, Later symptoms include muscle soreness, thirst, extreme sweating, chills, bleeding and fatigue.extreme sweating, chills, bleeding and fatigue.

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Trichinosis

Generally from meat animals that eat off the Generally from meat animals that eat off the ground or in garbage dumps.ground or in garbage dumps.

Pork used to be the common vehicle to Pork used to be the common vehicle to humans but proper cooking and the fact that humans but proper cooking and the fact that hogs are now reared in confinement have hogs are now reared in confinement have reduced the incidence.reduced the incidence.

Wild game such as bears and raccoons are Wild game such as bears and raccoons are the most common carriers.the most common carriers.

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Trichinosis

Methods of prevention include:Methods of prevention include:

*Cook pork and all meats to minimum *Cook pork and all meats to minimum

internal cooking temperatures.internal cooking temperatures.

*Wash, rinse and sanitize equipment *Wash, rinse and sanitize equipment

such as sausage grinders and such as sausage grinders and

utensils used in the preparation of utensils used in the preparation of

raw pork and other meats.raw pork and other meats.

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Anisakiasis

Food sources include raw, undercooked or Food sources include raw, undercooked or improperly frozen seafood, especially cod, improperly frozen seafood, especially cod, haddock, fluke, pacific salmon, herring, haddock, fluke, pacific salmon, herring, flounder and fish used in sushi and sashimiflounder and fish used in sushi and sashimi

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Anisakiasis

Preventative methods include;Preventative methods include;

*Properly freezing fish. Fish to be *Properly freezing fish. Fish to be

eaten raw should be frozen at –4F eaten raw should be frozen at –4F

or lower for 15 hours in a blast or lower for 15 hours in a blast

chiller.chiller.

*Avoid eating raw or partially cooked *Avoid eating raw or partially cooked

fish and shellfish.fish and shellfish.

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GIARDIASIS

An infection resulting from the protozoan An infection resulting from the protozoan Giardia duodenalis.Giardia duodenalis.

Symptoms include fatigue, nausea, Symptoms include fatigue, nausea, intestinal gas, weakness, weight loss and intestinal gas, weakness, weight loss and abdominal cramps.abdominal cramps.

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Giardiasis

Food sources include water or raw Food sources include water or raw vegetables that are contaminated by animal vegetables that are contaminated by animal waste or infected water.waste or infected water.

Prevention methods include;Prevention methods include; *Wash raw produce thoroughly.*Wash raw produce thoroughly. *Use approved water source*Use approved water source *Ensure that food handlers practice *Ensure that food handlers practice good hygiene.good hygiene.

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TOXOPLASMOSIS

Caused by the protozoan Toxoplasma gondii.Caused by the protozoan Toxoplasma gondii. Often there are no symptoms.Often there are no symptoms. When symptoms occur, they include enlarged lymph When symptoms occur, they include enlarged lymph

nodes in the head and neck, severe headaches, muscle nodes in the head and neck, severe headaches, muscle pain and rash.pain and rash.

Individuals with compromised immune systems such as Individuals with compromised immune systems such as HIV-infected people and pregnant women and their HIV-infected people and pregnant women and their fetuses are at most risk.fetuses are at most risk.

It is not passed by person to person contact. Cats are a It is not passed by person to person contact. Cats are a common source. Pregnant women should avoid common source. Pregnant women should avoid emptying cat litter box.emptying cat litter box.

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Toxoplasmosis

Food sources include raw or undercooked meat Food sources include raw or undercooked meat especially pork, lamb, venison and raw vegetables.especially pork, lamb, venison and raw vegetables.

Preventative methods include;Preventative methods include; *Avoid raw and undercooked meats*Avoid raw and undercooked meats *Cook meats to the minimum internal *Cook meats to the minimum internal temperature so there is no pink inside.temperature so there is no pink inside. *Keep cats away from food preparation *Keep cats away from food preparation areas.areas. *Wash hands that come in contact with *Wash hands that come in contact with soil, raw meat, cat feces and raw soil, raw meat, cat feces and raw vegetables.vegetables.

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CYCLOSPORIASIS

Caused by the protozoan Cyclospora Caused by the protozoan Cyclospora cayentanesis.cayentanesis.

Symptoms include watery diarrhea, loss of Symptoms include watery diarrhea, loss of appetite, weight loss, bloating, gas, appetite, weight loss, bloating, gas, abdominal cramps, nausea, vomiting, abdominal cramps, nausea, vomiting, muscle aches and fatigue.muscle aches and fatigue.

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Cyclosporiasis

Food sources include water, raspberries, Food sources include water, raspberries, strawberries and other fresh produce.strawberries and other fresh produce.

Preventive methods include;Preventive methods include;

*Thoroughly wash all produce*Thoroughly wash all produce

*Use approved water source*Use approved water source

*Ensure that food handlers used good *Ensure that food handlers used good

personal hygiene.personal hygiene.

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VIRUSES

100

VIRUSES

Multiply only in living cells (hosts) and are Multiply only in living cells (hosts) and are fairly hard to kill while in humans.fairly hard to kill while in humans.

They do not multiple in food.They do not multiple in food. Usually killed during the cooking process.Usually killed during the cooking process. Food may become infected after cooking by Food may become infected after cooking by

human carriers or by contaminated water.human carriers or by contaminated water.

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102

Examples of Viruses

Hepatitis AHepatitis A Norwalk VirusNorwalk Virus RotavirusRotavirus HIV VirusHIV Virus

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Hepatitis A Virus

Hepatitus A or Hepatovirus causes an infection of Hepatitus A or Hepatovirus causes an infection of the liver.the liver.

Symptoms include discomfort, fatigue, headache, Symptoms include discomfort, fatigue, headache, nausea, loss of appetite, vomiting, abdominal pain nausea, loss of appetite, vomiting, abdominal pain and jaundice and may appear weeks/months after and jaundice and may appear weeks/months after exposure.exposure.

Transmitted to foods either by poor personal Transmitted to foods either by poor personal hygiene or contaminated water. Human feces is hygiene or contaminated water. Human feces is the main reservoir. the main reservoir.

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Hepatitis A Virus

Food sources that may be contaminated Food sources that may be contaminated include water, ice, shellfish, cold cuts and include water, ice, shellfish, cold cuts and sandwiches, milk or dairy products or any sandwiches, milk or dairy products or any food that does not receive a further heat food that does not receive a further heat treatment. Also, fruits and vegetables that treatment. Also, fruits and vegetables that are washed with infected water or are washed with infected water or contaminated by infected humans or contaminated by infected humans or animals may contain Hepatitis A .animals may contain Hepatitis A .

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Hepatitus A Virus


*Prevent cross contamination from *Prevent cross contamination from

handshands

*Ensure that food handlers practice *Ensure that food handlers practice

good personal hygiene.good personal hygiene.

*Clean and sanitize food contact *Clean and sanitize food contact

surfaces.surfaces.


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107

Norwalk Virus Gastroenteritis

The Norwalk virus agent causes an The Norwalk virus agent causes an infection of the stomach and intestines.infection of the stomach and intestines.

Symptoms include nausea, vomiting, Symptoms include nausea, vomiting, diarrhea, abdominal cramps, headache and diarrhea, abdominal cramps, headache and mild fever. May appear weeks/months after mild fever. May appear weeks/months after exposure.exposure.

Transmitted to food by either poor personal Transmitted to food by either poor personal hygiene or contaminated water.hygiene or contaminated water.

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Norwalk Virus

Food sources that may be contaminated Food sources that may be contaminated include water, shellfish and raw fruits and include water, shellfish and raw fruits and vegetables that are washed with infected vegetables that are washed with infected water or contaminated by infected humans water or contaminated by infected humans or animals.or animals.

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Norwalk Virus


*Prevention of cross contamination from *Prevention of cross contamination from

hands.hands.

*Ensure that food handlers practice *Ensure that food handlers practice

good personal hygiene.good personal hygiene.

*Thoroughly cook foods to minimum *Thoroughly cook foods to minimum

safe internal temperatures.safe internal temperatures.


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ROTAVIRUS GASTROENTERITIS

Rotavirus causes an infection of the Rotavirus causes an infection of the stomach and the intestines.stomach and the intestines.

Symptoms include vomiting and diarrhea, Symptoms include vomiting and diarrhea, abdominal pain and mild fever. Illness more abdominal pain and mild fever. Illness more common in children than adults.common in children than adults.

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Rotavirus

Preventive methods include:Preventive methods include:

*Ensure food handlers practice good *Ensure food handlers practice good

personal hygiene.personal hygiene.

*Thoroughly cook food to minimum *Thoroughly cook food to minimum

safe internal temperatures.safe internal temperatures.


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HIV VIRUS

The Human Immunodeficiency Virus is The Human Immunodeficiency Virus is NOT a foodborne illness.NOT a foodborne illness.

HIV- infected people can work with food HIV- infected people can work with food unless they have a secondary infection or unless they have a secondary infection or communicable illness with symptoms communicable illness with symptoms including vomiting, diarrhea, fever, sore including vomiting, diarrhea, fever, sore throat or jaundice.throat or jaundice.

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MAD COW DISEASE

Mad cow disease is believed to be caused by prions Mad cow disease is believed to be caused by prions which are proteins thought to originate as regular which are proteins thought to originate as regular components of neurological tissues in animals.components of neurological tissues in animals.

When these proteins become abnormally shaped, When these proteins become abnormally shaped, they are able to transform molecules of normally they are able to transform molecules of normally shaped protein with which they come in contact to shaped protein with which they come in contact to the abnormal prion configuration.the abnormal prion configuration.

This process is repeated numerous times until the This process is repeated numerous times until the number of abnormally-shaped molecules causes number of abnormally-shaped molecules causes overt illness.overt illness.

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MAD COW DISEASE

Transmission is only through nerve tissue.Transmission is only through nerve tissue. Mad cow is one of a group of diseases Mad cow is one of a group of diseases

called Transmissible Spongiform called Transmissible Spongiform Encephalopathies which include;Encephalopathies which include;

- Creutzfeldt-Jacob disease in humans- Creutzfeldt-Jacob disease in humans -Scrapie in sheep and goats-Scrapie in sheep and goats -Chronic Wasting Disease in deer and elk -Chronic Wasting Disease in deer and elk in Wisconsin and Colorado.in Wisconsin and Colorado.

115

References

To learn more about the pathogenic To learn more about the pathogenic bacteria, parasites , viruses and Mad cow bacteria, parasites , viruses and Mad cow (prions), go to the U.S. Food &Drug (prions), go to the U.S. Food &Drug Administrations “Bad Bugs Book” on-line Administrations “Bad Bugs Book” on-line at ; at ;

www.cfan.fda.gov/~mow/intro.html.www.cfan.fda.gov/~mow/intro.html.

116

Bacterial Pathogens

Let’s summarize the 4 major Let’s summarize the 4 major pathogens that cause the majority of pathogens that cause the majority of

foodborne illnessesfoodborne illnesses

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Source of Bacteria that cause Foodborne Illnesses

PathogenPathogen



C. PerfringensC. Perfringens

Staph. AureusStaph. Aureus

SourceSourceGI tract of mammals, raw milk, GI tract of mammals, raw milk,

untreated water, sewageuntreated water, sewage

GI tract, eggsGI tract, eggs

Soil, dust, sewage, GI tractSoil, dust, sewage, GI tract

On humans esp nose, hair, faceOn humans esp nose, hair, face

118

Transmission of Bacteria that cause Foodborne Illnesses

PathogenPathogen





TransmissionTransmission

Contaminated water, raw Contaminated water, raw milk, undercooked meat, milk, undercooked meat, poultry or shellfishpoultry or shellfish

Raw or undercooked milk, Raw or undercooked milk, dairy products, eggs, meat, dairy products, eggs, meat, poultry, food handlerspoultry, food handlers

““Cafeteria germ”; steam Cafeteria germ”; steam tables or room temp.tables or room temp.

Person to person contactPerson to person contact

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Symptoms of Bacteria that Cause Foodborne Ilnesses

PathogenPathogenCampylobacterCampylobacter




SymptomsSymptomsFever, headache and muscle Fever, headache and muscle

pain, diarrhea, abdominal pain, diarrhea, abdominal pain and nausea 2-5 days pain and nausea 2-5 days after eatingafter eating

Stomach pain, diarrhea, nausea, Stomach pain, diarrhea, nausea, chills, fever, and headache 8-chills, fever, and headache 8-72 hrs after eating72 hrs after eating

Diarrhea and gas pains 8-24 hrs Diarrhea and gas pains 8-24 hrs after eatingafter eating

Nausea, abdominal cramps, Nausea, abdominal cramps, vomiting and diarrhea 1-6 vomiting and diarrhea 1-6 hours after eating.hours after eating.

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Prevention of Foodborne Illnesses

Although this series presented a lot of Although this series presented a lot of information, there are several things information, there are several things we can do to reduce the incidences of we can do to reduce the incidences of foodborne illnesses no matter what foodborne illnesses no matter what type of microorganism we are dealing type of microorganism we are dealing with.with.

121

Prevention of Foodborne Illness

1)1)CookCook- Cook all meat, poultry and eggs to at least - Cook all meat, poultry and eggs to at least 160F. Other than spore-forming bacteria, all 160F. Other than spore-forming bacteria, all bacteria, parasites and viruses are killed quite easily bacteria, parasites and viruses are killed quite easily with heating to 160F.with heating to 160F.

2)2)Avoid Cross-ContaminationAvoid Cross-Contamination- Do not cross-- Do not cross-contaminate one food with another. Keep raw food contaminate one food with another. Keep raw food totally separated from cooked product. Clean totally separated from cooked product. Clean utensils and work areas etc in between working raw utensils and work areas etc in between working raw and cooked product. Constantly be thinking of how and cooked product. Constantly be thinking of how microorganisms get from raw to cooked products.microorganisms get from raw to cooked products.

122


3)3)Chill FoodsChill Foods- Keep foods cold. After cooking, chill - Keep foods cold. After cooking, chill foods as rapidly as possible. Remember that foods as rapidly as possible. Remember that cooking has destroyed most of the bacteria but cooking has destroyed most of the bacteria but spore formers, that are resistant to cooking may spore formers, that are resistant to cooking may become very active and can proliferate rapidly.become very active and can proliferate rapidly.

4)4)CleaningCleaning-Wash fruits and vegetables and all foods -Wash fruits and vegetables and all foods possible. In addition, continually wash work areas. possible. In addition, continually wash work areas. Use only treated or tested water.Use only treated or tested water.

123


5)5)Personal HygienePersonal Hygiene- People working with - People working with foods should wash their hands regularly, foods should wash their hands regularly, wear hairnets, plastic gloves etc. In wear hairnets, plastic gloves etc. In addition, food handlers should not work addition, food handlers should not work with food if they have a boil, open sores or with food if they have a boil, open sores or feel sick themselvesfeel sick themselves

124

PREVENTION

By learning and following the 5 By learning and following the 5 previously mentioned previously mentioned preventivepreventive measuresmeasures, almost all foodborne , almost all foodborne illnesses can be prevented.illnesses can be prevented.

125

CONCLUSIONS

Although it may appear from the presentation that Although it may appear from the presentation that there are numerous microorganisms that may be in there are numerous microorganisms that may be in our foods supply, in actuality our food supply is our foods supply, in actuality our food supply is the the safest in the world and at any time in the the safest in the world and at any time in history.history.

Scientific advances in microbiology and food Scientific advances in microbiology and food science have provided knowledge in the control of science have provided knowledge in the control of pathogenic bacteria.pathogenic bacteria.

126

CONCLUSIONS

Knowledge of the bacterial control factors Knowledge of the bacterial control factors (FAT TOM) must be utilized by people in (FAT TOM) must be utilized by people in the food processing industry as well as food the food processing industry as well as food stores, restaurants and consumers at home stores, restaurants and consumers at home to minimize the probability of proliferation to minimize the probability of proliferation of pathogenic bacteria that cause foodborne of pathogenic bacteria that cause foodborne illnesses.illnesses.

127

CONCLUSIONS

By learning and practicing the 5 preventive By learning and practicing the 5 preventive measures, one can drastically reduce the measures, one can drastically reduce the incidence of foodborne illnesses.incidence of foodborne illnesses.

introduction to foodborne pathogens 1120

Documents

classes of foodborne

major foodborne illnesses

common foodborne virusesvirus

specific pathogens

number of cases

pathogen illnesses

coli 0157h7

total number of illnesses